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Jalapeño Popper Pizza

This keto pizza recipe will quickly become a family favorite. All the great flavors of a jalapeño popper in a low carb, gluten-free pizza! Jalapeño, bacon and cream cheese on top of a fathead pizza crust. Many thanks to al fresco® for partnering with me to bring you the best low carb recipes.

You’re not going to believe that this keto pizza recipe is made with chicken bacon!

Sometimes, there’s no getting around it, you’ve just got to eat crow. You have your mind all made up, you think you know exactly what you’re talking about, you’re absolutely certain that you know the truth of the matter. And you are very vocal about it too, making your opinion known in no uncertain terms. You brook no opposition, you are very set in your ways. And then you find out that you were, in fact, wrong. Yep, that’s a big ol’ plate of crow sitting in front of you and you’ve got to eat the whole thing.

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That was me with the bacon on this keto jalapeño popper pizza. Chicken bacon! Can you believe it? I couldn’t believe it until I tried it with my own tongue. Although, in retrospect, I can see that it’s not all that crazy an concept. There’s beef bacon and lamb bacon, so why am I so surprised that there’s chicken bacon?

I suppose I am not really surprised that it exists, but more surprised that it’s really very good. I think I was automatically assuming it would be like the turkey bacon I’ve had in the past, that flaccid, flavourless stuff that tries to convince you it’s the healthier choice. Which we know isn’t really healthier at all and certainly no where near as good as pork bacon.

But this chicken bacon stuff is, as I said, very good and bears little resemblance to the turkey bacon I used to know. When the folks at al fresco® asked me to test it out, I was hesitant and skeptical and I said as much. But the reviews on their website were all favourable and I thought…what the heck, why not? I could sense that I was being a bit close-minded, a bit of a bacon snob, so I thought I should expand my horizons. I also knew that everything al fresco® does, they do very well. We love their chicken sausages and gluten-free meatballs.

So of course they do bacon well, too. It’s uncured, it smells like real bacon, it cooks like real bacon and it tastes like real bacon. Honestly, if someone plunked it down in front of me and didn’t tell me it wasn’t pork, I wouldn’t have a clue. I cooked some up for this keto pizza and it barely made it into the recipe, as I kept nibbling on it. I am impressed. It doesn’t mean I am going to stop eating regular bacon, of course, but for anyone who can’t eat pork, due to religious or health reasons, this is absolutely a wonderful replacement. It’s delicious and I will happily use it again.

And as for the pizza, my husband actually declared it some of the best pizz he’s ever had, low carb or otherwise. And trust me, this man knows his pizza. Now to eat that big plate of crow…

1large jalapeño pepperthinly sides (with seeds if you like it hotter, without if not)

Instructions

Preheat oven to 350F.

Place dough on a silicone mat or large piece of parchment paper. Cover with another piece of parchment and roll out to a 12 inch circle. Remove top parchment and roll up edges of circle slightly to create a crust edge.

Transfer bottom parchment or silicone liner to a large cookie sheet or a pizza stone (pizza stone and parchment work really well for a crispy crust). Bake 10 to 15 minutes, until edges are golden brown and center is beginning to firm up.

Remove and spread with cream cheese. Top with mozzarella and cheddar and sprinkle chopped bacon and sliced jalapeño.

Return to oven and bake another 10 minutes or so, until cheese is melted and bubbly. Let cool 10 minutes before slicing.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Reader Interactions

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I 100% love their chicken bacon. I have a hard time eating pork (because pigs are so smart) and so I almost never do. When I tried the Al Fresco chicken bacon I was really impressed because I went into the whole endeavor as a skeptic. Love this pizza combo and can’t wait to give it a whirl!

Made this tonight. My crust didn’t crisp up like I thought it would, but the biggest problem I had was stopping myself from eating another slice, and another…. I will absolutely make this again. Thanks!

I had it on parchment on a cookie sheet. i had taken the ingredients to my mom’s house and left my stone at home. next time I’ll make it at home and use the stone. It tasted so good I will try again soon..

This is really, really, really good. Made it with pepper jack cheese in lieu of the fresh jalapeno and cheddar/mozz topping, worked great. And it’s even spectacular leftover (but you have to make extra to achieve that) 🙂 Crust works for traditional pizza, too!

I’ve even started using this dough to make flatbread. Yum! I just divide into 8 portions and roll out or finger press to sandwich size. I’ve taken them on the road for when we’ve needed to have fast food burgers or egg sandwiches, with excellent results. Makes a nice roll substitute for hot dogs, too (just ask my kids!). So good! Freezes well, too!

Side note: I’ve been making this dough with whole milk mozzarella (sub 3 T butter + 1/4 t xanthan gum, per one of your suggestions in the comments on the original post, I think) with excellent results. I use all almond flour (1 c total), and run it through my ninja food chopper for 10 seconds or so to make sure it’s fine enough. Not sure if that makes any difference, but I’ve had really good luck with it, so there’s that!

Thank you so much for this recipe. The crust and toppings are delicious and after trying dozens of low carb pizza recipes, this is the BEST. ( I couldn’t find the chicken bacon so I substituted smoked pork bacon.) The crust is sturdy but has a flakiness that is not found in most low carb doughs. This recipe is absolutely amazing!

This will be the next low carb pizza recipe I try. Is it really spicy if you remove the seeds and membranes from the jalapeño? I like spicy food but my husband isn’t a big fan…he doesn’t mind a little spice but nothing really hot. Instead of the bacon, I was thinking I might use Mexican chorizo.

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Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more